Pecan Apple Strudel Cake Gluten Free
Indulge in the cozy, comforting flavors of this Pecan Apple Strudel Cake—a gluten-free delight that's perfect for any occasion. Featuring a moist, tender crumb made from a blend of gluten-free all-purpose flour and almond flour, this cake is bursting with fresh diced apples and crunchy chopped pecans for a satisfying texture in every bite. Warm spices like cinnamon and nutmeg infuse the batter with a subtle, aromatic sweetness, making it an irresistible treat for fall or anytime you crave a heartwarming dessert. Quick to prep and baked to golden perfection, this cake is finished with a delicate dusting of powdered sugar for a touch of elegance. Whether served with a cup of coffee or as the centerpiece of your dessert table, this gluten-free Pecan Apple Strudel Cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (melted)
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 3 whole Large eggs
- 1.5 teaspoons Pure vanilla extract
- 2 cups Apple (peeled, cored, and diced)
- 1 cups Pecans (chopped)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix with a whisk or electric mixer until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the diced apples and chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
4502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.1 g | 341% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 498.9 g | 181% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 320.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 479 mg | 37% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
